Cheesy Chicken Fritters With Garlic Aioli (Printable)

Golden chicken fritters loaded with melted cheese, paired with zesty garlic aioli for dipping.

# What You Need:

→ Chicken Fritters

01 - 1 lb boneless, skinless chicken breasts, finely diced
02 - 1 cup shredded mozzarella cheese
03 - 1/2 cup grated Parmesan cheese
04 - 2 large eggs
05 - 2 tablespoons plain Greek yogurt
06 - 1/2 cup all-purpose flour
07 - 2 tablespoons chopped fresh parsley
08 - 2 cloves garlic, minced
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon smoked paprika
12 - 2 tablespoons olive oil for frying

→ Garlic Aioli Dip

13 - 1/2 cup mayonnaise
14 - 1 tablespoon fresh lemon juice
15 - 2 cloves garlic, finely minced or grated
16 - 1 teaspoon Dijon mustard
17 - 1 tablespoon chopped fresh parsley
18 - Salt and pepper to taste

# How-To Steps:

01 - Combine diced chicken, mozzarella, Parmesan, eggs, Greek yogurt, flour, parsley, minced garlic, salt, pepper, and smoked paprika in a large bowl. Mix until just combined, being careful not to overmix.
02 - Heat olive oil in a large nonstick skillet over medium heat until shimmering.
03 - Scoop heaping tablespoons of chicken mixture into the pan, flattening each slightly with a spatula. Cook without overcrowding the pan for 3-4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate and repeat with remaining mixture, adding more oil as needed.
04 - Whisk together mayonnaise, lemon juice, garlic, Dijon mustard, parsley, salt, and pepper in a small bowl until smooth and well combined.
05 - Arrange warm chicken fritters on a serving platter with garlic aioli on the side for dipping.

# Expert Tips:

01 -
  • The contrast between crispy exterior and tender, cheesy interior is absolutely addictive
  • They come together in under 40 minutes but taste like they took all afternoon
  • The homemade aioli transforms them from good to unforgettable
02 -
  • Hot oil spatters, so keep a splatter screen handy or accept that your stove will need wiping later
  • The first batch always takes longest while the oil regulates temperature, so be patient
  • Letting the mixture rest for 10 minutes before frying helps the flour hydrate and prevents falling apart
03 -
  • Use a cookie scoop for uniform portions that cook evenly
  • Let finished fritters rest on a wire rack instead of paper towels to stay crispy on all sides

Go back